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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/4 cups semisweet chocolate chips
2 (8 oz) pkgs cream cheese, softened
3/4 cup white sugar
3 tbsp heavy cream
1 (18.25 oz) pkg chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
3 eggs
2/3 cup chopped pecans, optional
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Preheat oven to 350. Grease and lightly flour a bundt pan, tapping out excess. In a small saucepan over medium heat, melt 1 1/4 cups chocolate chips. For filling: in a bowl, beat together the cream cheese, sugar, 3tbsp heavy cream, and melted chocolate until smooth.
In a separate bowl, beat together the cake mix, coffee, oil, and eggs until just mixed. Pour into the prepared pan. Sprinkle with nuts, if desired. Mound the cream cheese mixture around the pan, but do not spread to the edges. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool 1 hour in the pan before inverting.
For glaze: heat 1/2 cup heavy cream in small saucepan over medium heat until the edges are bubbly. Mix in 1/2 cup chocolate chips, and stir until melted and smooth. Simmer one minute, until slightly thickened. Pour glaze over the cake, letting it to flow down the sides. Cool completely, allowing the glaze to set. Store in the refrigerator.
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MOCHA CREAM CHEESE TUNNEL BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/4 cups semisweet chocolate chips
2 (8 oz) pkgs cream cheese, softened
3/4 cup white sugar
3 tbsp heavy cream
1 (18.25 oz) pkg chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
3 eggs
2/3 cup chopped pecans, optional
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Preheat oven to 350. Grease and lightly flour a bundt pan, tapping out excess. In a small saucepan over medium heat, melt 1 1/4 cups chocolate chips. For filling: in a bowl, beat together the cream cheese, sugar, 3tbsp heavy cream, and melted chocolate until smooth.
In a separate bowl, beat together the cake mix, coffee, oil, and eggs until just mixed. Pour into the prepared pan. Sprinkle with nuts, if desired. Mound the cream cheese mixture around the pan, but do not spread to the edges. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool 1 hour in the pan before inverting.
For glaze: heat 1/2 cup heavy cream in small saucepan over medium heat until the edges are bubbly. Mix in 1/2 cup chocolate chips, and stir until melted and smooth. Simmer one minute, until slightly thickened. Pour glaze over the cake, letting it to flow down the sides. Cool completely, allowing the glaze to set. Store in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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